The resulting mush disappeared into the meat, along with enough breadcrumbs to absorb the additional liquid. The finished meatloaf is moist and flavorful and you would never know that it contains a serving of vegetables.
If I were offering it to my nephew, I might add mashed potatoes on the side (because nobody doesn’t like mashed potatoes, even a professed veggie hater). I just wouldn’t tell him I’d blended some cauliflower into them. With enough butter and cream, he might not notice. It might be pushing my luck to add a turnip too, though I could try.
My palate is the exact opposite of my nephew’s. I adore vegetables and put them in almost everything. He would be miserable in my house.
The hidden ingredient in my spaghetti sauce is shredded carrot — something I learned many years ago from an Italian-American friend. I don’t know if it is authentically Italian or his own invention, but I now consider it essential. The shreds are almost invisible in the sauce, but add an important touch of sweetness and body.
When I make corn muffins, I always fancy up a boxed mix by adding fresh or frozen corn kernels. If I were trying to sneak them past a suspicious non-veggie eater, I would use creamed corn instead. For me, I might add a grated carrot as well. (There were a LOT of carrots in that veggie box.)
My go-to Indian rice dish includes a package of spinach. I recently gave you my recipe for linguine with clam sauce, which is improved immeasurably by adding shredded kale. My potato salad is half green beans. I stir peas into mac and cheese. My coleslaw has as many other vegetables as I can stuff into it — sweet onion, red and yellow peppers, carrots and parsley, at a minimum. Sometimes I make an Asian version instead, with shredded cabbage and broccoli mixed with scallions, grated apples and pickled ginger.